Barbecue Secrets

Barbecue Secrets #5: A barbecue history lesson and more...

Welcome to the fifth edition of the Barbecue
Secrets podcast, a show celebrating the many pleasures of
outdoor cooking. E-mail questions, tips and suggestions to barbecuesecrets@ronshewchuk.com.
In this edition:

2:20 An interview with
World Barbecue Organizer Rocky
Danner who talks about how the people of the West Indies
used empty U.S. Army oil drums to make the precursor of the modern
back yard grill (the photo at the top of this post is an authentic
Jamaican barbecue grill made from an oil drum)

12:41Craig "Meathead" Goldwyn of
amazingribs.com and I answer a couple of questions about ribs from
listener Craig Jolly one
about marinades and rubs, and another about the infamous "Texas
crutch"

33:24 Competition
Corner -- Jeff of Light My
Fire BBQ asks about the merits of wood pellets and Glenn Erho of
House of Q wonders if there's a better way to clean the cooking
grates of his Smokey Mountain Cooker.

Combine ingredients in a saucepan and heat gently until sugar is
dissolved. Cool before marinating meat in a sealable bag for
at least an hour, or overnight in the fridge if you want a stronger
flavour.

Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden
Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable Recipes, Tips
& Tricks from a Barbecue Champion, published by Whitecap
Books. Find him, and more recipes, at www.ronshewchuk.com.